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  • Chinese egg tart



    Chinese egg tart(Lovetocook)

    Bột A

    2 cups 1/2 bột all purpose
    1/3 tsp muối
    1/2 cup lard
    1/2 cup nước

    Bột B

    1 cup 3/4 bột all purpose
    2/5 cup lard
    1 cup đường

    Filling

    1 cup đường
    2/5 tsp muối
    5 trứng
    1 tsp vanilla extract
    1 cup 1/4 sữa

    Egg wash: 1 lòng đỏ trứng và 1 tsp nước


    Bột A: trộn đều bột, lard, muối và nước, để cho nghỉ 20 phut, chia ra làm 24 phần

    Bột B: trộn đều bột, lard và đường, chia ra làm 24 phần

    Filling: quậy đường, vanilla với sữa, cho trứng vào quậy cho tan, lọc qua cái ray

    Bọc bột B với bột A, cán dẹp, gấp lại 3 lần, cán ra, gấp lại 1 lần nữa thành hình tròn lấy cái
    cutter tròn có răng cắt ra. Bỏ vào cái cup bằng foil nhỏ hay là muffin tray.
    Cho filling vào khoảng 3/4, quết egg wash trung quanh cho đẹp (1 lòng đỏ trứng + 1 tsp nước)
    Mang đi nướng lò preheat 325F, nướng khoảng 25-30 phút, khi gắm cai tăm vào rút ra tăm khô là
    được Trước khi lấy ra thì vặn lửa lên 450F vài phút cho vàng đẹp trên mặt rồi mang ra nhé.



    Còn gặp nhau thì hãy cứ vui
    Chuyện đời như nước chảy hoa trôi
    Lợi danh như bóng mây chìm nổi
    Chỉ có tình thương để lại đời
    (Tôn Nữ Hỷ Khương)

  • #2
    RE: Chinese egg tart

    Elva's Custard Pie (Sưu tầm)
    Submitted by: Evelyn





    Photo by: IVANDIEPART
    "A simple egg custard pie delicately flavored with nutmeg and vanilla."
    Original recipe yield: 1 - 9 inch pie

    Prep Time:
    10 Minutes
    Cook Time: 35 minutes
    Ready In: 45 minutes
    Servings:8

    INGREDIENTS:

    INGREDIENTS:
    [*]6 eggs[*]1 cup white sugar[*]1 teaspoon vanilla extract[*]1 pinch salt[*]1/2 teaspoon nutmeg[*]2 cups milk[*]1 (9 inch) unbaked pie crust


    DIRECTIONS:


    Preheat oven to 475 degrees F (245 degrees C.)
    In a large bowl, beat eggs and sugar. Beat in vanilla, salt and nutmeg. Stir in milk. Pour into crust.
    Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until crust is golden brown and filling is set.
    Còn gặp nhau thì hãy cứ vui
    Chuyện đời như nước chảy hoa trôi
    Lợi danh như bóng mây chìm nổi
    Chỉ có tình thương để lại đời
    (Tôn Nữ Hỷ Khương)

    Comment


    • #3
      RE: Chinese egg tart

      Egg Custard Tarts (Sưu tầm)

      INGREDIENTS:


      Pastry:
      2 cups all purpose flour
      1/3 cup lard
      1/3 cup butter
      4 tablespoons hot water, or as needed
      Custard Filling:
      2 eggs, room temperature
      1 1/2 cups whole milk
      4 ounces sugar (castor or superfine if possible)
      yellow food coloring (optional)

      [ul][/ul]

      PREPARATION:
      Preparations: Preheat the oven to 325 degrees Fahrenheit and grease the tart pans.

      Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs.

      Continue kneading, adding the hot water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling.

      Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar. Add the yellow food color if using.

      On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter. Fit the circles into the tart shells.

      Pour the filling into the shells. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minutes). Cool.



      -------------------------------------------------------------------------------------------------

      This popular dim sum treat is easy to make at home
      [/font][font="times new roman"]What can compare with the light crust and delicate flavor of Egg Custard Tarts? Here are a few tips to help you make this delicious dim sum favorite at home:

      A. The Crust:

      Use Lard. It's fallen out of favor recently, but lard will produce the kind of lighter, flakier crust you want.

      Make sure you have a large enough surface for rolling out the dough. This is a delicate dough that doesn't take kindly to repeated rolling and shaping. If you don't have a large enough cutting board, roll the dough out on a a large piece of parchment or wax paper.

      B. The Filling:

      Lightly beat the eggs. Stir the egg lightly with chopsticks or a fork, trying not to produce any air bubbles.

      Before preparing the custard, make sure the filling ingredients are at room temperature.This helps prevent the filling from separating. Scalding the milk before adding to the other custard ingredients also helps.

      Milk, Cream or ? Feel free to experiment, depending on how rich you want the custard to be.

      One final tip: Yellow food coloring will give the custard that lemony look found in restaurant dishes.
      [/size][size=2]

      Còn gặp nhau thì hãy cứ vui
      Chuyện đời như nước chảy hoa trôi
      Lợi danh như bóng mây chìm nổi
      Chỉ có tình thương để lại đời
      (Tôn Nữ Hỷ Khương)

      Comment

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